Lemon Blueberry Cream Cheese Crumb Cake
This lemon blueberry cream cheese crumb cake is amazing. The lemon and blueberry flavor with cheesecake and the crunch of brown sugar are the perfect combination.
Prep Time10 minutes mins
Cook Time1 hour hr 15 minutes mins
Total Time1 hour hr 25 minutes mins
Course: Dessert
Cuisine: American
Keyword: lemon blueberry cake, lemon blueberry cream cheese crumble cake, lemon blueberry cream cheese crumble cake recipe
Servings: 10 servings
Calories: 651kcal
Cream Cheese Filling:
- 8 oz cream cheese softened
- 1/4 C sugar
- 1 large egg
- 1 large lemon zested
- 1 C fresh Blueberries
Crumb Topping:
Preheat oven to 350 degrees and line a 9in springform pan with parchment paper and spray with pam baking spray. Set aside
Using a large mixing bowl, combine the melted butter, flour, sugar, and vanilla and mix until crumbly
Cover and set aside.
Lemon Cake:
Using a medium bowl, combine the flour, baking powder, baking soda, and sea salt. Set aside
Using a standing mixer, combine together the butter, oil, sugar, eggs, vanilla, sour cream and lemon zest and juice and mix until combined.
Gradually mix in the flour mixture until combined, set aside
Blueberry Cheesecake Filling:
Using a standing mixer, cream together cream cheese, sugar, eggs, and lemon zest until combined and smooth
Directions for building the cake:
Using 2/3 of the cake batter, pour the cake batter into the springform pan.
Spread the cream cheese mixture into the center of the cake batter
Sprinkle with the Blueberries
Pour the remaining cake batter onto the top of the Blueberries
Top the crumb mixture
Bake for 75 minutes
Let cool completely before enjoying!
Calories: 651kcal | Carbohydrates: 79g | Protein: 8g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 136mg | Sodium: 303mg | Potassium: 232mg | Fiber: 1g | Sugar: 44g | Vitamin A: 975IU | Vitamin C: 7.3mg | Calcium: 106mg | Iron: 2.7mg